Perfect for summer, and hard to stop eating, these stuffed cucumber rings didn't start out to be stuffed cucumber rings. They were supposed to be cucumber sushi rolls. But, after sacrificing a cucumber or two, I decided to blame the knife for not doing its job and decided to enlist the trusty old spoon instead.
Inserted the back of a long spoon and scooped out the innards of the cucumber, leaving a fairly thick fleshy part to make up the hollow cylinder for stuffing.
Filling ingredients: Cream cheese, feta, grated carrots, shallots, and sambal oelek came together for a thick and creamy stuffing.
Stuffing/Filling can be prepared ahead and refrigerated till ready to serve. And, keep the stuffed cucumber refrigerated until ready to serve. Also, preferably, place the serving tray over ice, or, as I found out on a hot day, the filling likes to melt and ooze out before we were ready to eat.